Directions

To make the dressing: In a separate bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice and salt. Pour over the chicken mixture; toss gently but thoroughly.

At this point, you can refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with greens, chill briefly and serve, topped with pecans and green onions. (The dressing gets runny if made more than 3 hours in advance.)